Palak Rawa Dhokla – Spinach Semolina Savory Cake

This is instant Dhokla using Palak (Spinach) and Rawa (Semolina). No fermentation is required. This is a variation of Semolina Dhokla by adding Spinach to enhance the taste. It’s a two layered Dhokla. Very easy and quick recipe that makes tasty Dhokla.

Ingredients

Barik Rawa (Fine Semolina) 1 cup

Buttermilk 1 cup

Palak Puree (Spinach Puree) ½ cup

Chilly Ginger Paste ½ teaspoon

Salt to taste

Eno Fruit salt 1 teaspoon

Oil 1 tablespoon

For Tadka (Tempering)

Oil 1 tablespoon

Mustard Seeds ½ teaspoon

Cumin Seeds ½ teaspoon

Asafoetida a pinch

Sesame Seeds 1 teaspoon

Curry leaves 8-10

Instructions

1. For make Palak Puree, wash Palak leaves, cook in microwave on high power for 3 minutes; do not cover the bowl; On cooling, blend leaves in a smooth paste

2. In a bowl, add buttermilk, Chilly ginger paste and salt to Rawa and mix it. Consistency should be like Idli batter (Pan Cake Batter). Keep it for 5 minutes

3. Grease Dhokla plate with oil

4. Put water in dhokla steamer and heat water on high flame

5. Divide the batter in 2 parts. In one part add Palak puree and mix

6. Add half teaspoon Eno fruit salt in the white batter, add a spoonful of water and mix it in one direction. Add remaining Eno in green batter, add a spoonful of water and mix in one direction

7. Quickly Pour the white batter in the greased plate and then pour the green one.